Recipe: Palak Paneer

Rating: 4.5 stars based on 890 reviews


  • 1 kg spinach
  • 250 gms of cottage cheese (cut cubes and lightly fried till brown in a tsp of clarified butter)
  • 1 tsp cumin seed
  • 3 to 4 bay leaf
  • 4 tomatoes (blanched in hot water, peeled and pureed)
  • 2 onions
  • 1 inch piece of ginger
  • 7-8 garlic flakes
  • 2 green chili
  • Pinch of sugar granules
  • 1/2 tsp salt
  • 1/2 tsp turmeric powder
  • 3/4 tsp red chili powder
  • 1/2 tsp coriander powder
  • 3/4 tsp garam masala
  • 3/4 tsp dry mango powder
  • 3 tsp oil
  • 1 tsp butter
  • 1 tsp fresh cream


  • Remove spinach leaves from stem and wash leaves well.
  • Take 2 glasses of water when it starts to boil, then add spinach, onions, green chili, garlic and ginger with a pinch of sugar granules to it. Let it boil for 10-15 minutes.
  • Switch of the heat and let the spinach cool down.
  • Blend the spinach mixer in a blender and make a thick spinach paste.
  • Heat a heavy bottomed wok; add oil and butter to it, when the oil is hot add cumin seed and bay leaves. When a cumin seed starts to crackle add the tomato paste and let it cook for 5-6 minute on medium heat. Then add spinach paste along with spices like turmeric powder, red chili powder, coriander powder, garam masala and dry mango powder; let it cook further for another 5 minute.
  • Add the fried pieces of cottage cheese and mix it well. Cook and cover on low heat for 4-5 minute.
  • Take it out in a serving bowl and garnish with fresh cream.
  • Serve hot with rotis or steamed rice.


This template modified by (c) Adrian Teakdesk.